Blackberry Arugula Salad

arugula salad with blackberries, pecans, feta, and shallots

This quick and easy Blackberry Arugula Salad recipe features juicy blackberries, toasty pecans, creamy feta cheese and a zippy honey dijon vinaigrette spiked with shallots. Recipe yields 2 bowls of salad or 4 smaller side salad servings.

Course Salad

Cuisine American, Vegetarian

Keyword Blackberry Arugula Salad

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 401kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

3-4 cups baby arugula (approx. half a 5 oz package)
6 ounces fresh blackberries
½-¾ cup roughly chopped pecans
¼-½ cup crumbled feta cheese
small shallot or half a larger shallot

HONEY DIJON DRESSING

2 TBSP olive oil
1 TBSP red wine vinegar
1 tsp honey
½ tsp dijon mustard
⅛ tsp sea salt
freshly ground black pepper to taste

Instructions

Wash and dry arugula and berries.
Thinly slice a small shallot or use just a portion of a larger shallot. Feel free to adjust the amount used to taste.

TOAST THE PECANS

Preheat the oven to 350ºF.
Spread pecans on a baking sheet and toast in the oven until they darken a shade or two and smell nutty, 4-6 minutes. Set aside to cool.

MAKE THE DRESSING

In a large mixing bowl, whisk together salad ingredients until smooth and emulsified.
Add sliced shallot to the dressing and mix well.

SALAD TIME!

Once pecans have cooled, add to the salad bowl along with arugula, feta, and blackberries.
Gently toss to coat and add any additional salt, pepper, or extras to taste. Enjoy!

Notes

Though I used blackberries to get my fruit fix, feel free to use fresh apples, pears, strawberries, raspberries, blueberries, or even a combination of mixed berries.

Nutrition Facts below are estimated for a bowl of salad with dressing (using the 2 serving option) via an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition